serves
8
prep
5 minutes
cook
50 minutes
difficulty
Easy
serves
8
people
preparation
5
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 1.8 kg whole chicken, cut into 16 pieces
- Juice from 6 calamansi or juice of half a lemon
- ¼ cup (60 ml) soy sauce
- ⅓ cup (80 ml) vegetable oil
- 6 cloves garlic, minced
- 1 red onion, chopped into large pieces
- 8 Roma tomatoes, chopped into large pieces
- ½ cup (125 ml) water
- 1 large carrot, chopped into large pieces
- 1 large potato, skin-on, chopped into large pieces
- 125 g green beans, trimmed
- 1 medium red capsicum, chopped into large pieces
- 1 medium green capsicum, chopped into large pieces
- Fish sauce, to taste
- Freshly ground black pepper, to taste
- Steamed rice, to serve
Marinating time: at least 1 hour.
Instructions
- Combine chicken, calamansi juice and soy in a large bowl. Cover and set aside for at least 1 hour to marinate.
- Heat oil in a large pot over medium-high heat. Add garlic and onion. Cook, stirring, until tender and golden brown. Stir in tomato and cook for about 5 minutes or until softened.
- Add in water and marinated chicken. Cover. Reduce heat to low. Simmer for about 15-20 minutes. Add carrot and potato. Cook for a further 8-10 minutes. Add in beans and capsicum. Cook for another 2 minutes or until all vegetables are tender. Season with fish sauce and pepper, to taste.
- Serve with rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
